| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded mozzerlla cheese |
| 1 |
c |
Shredded cheddar cheese |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Softened butter or margerine |
| 1 1/2 |
lb |
Bread dough |
INSTRUCTIONS
From: Kristen Klusmire <kristen@MICROLINK.NET>
Date: Sun, 28 Jul 1996 22:27:02 -0500
In a warm oven, let dough rise until double. Combine cheeses and set
mixture aside. Roll dough into a 10x16 inch square. Spread softened
butter over entire surface of dough. Sprinkle the cheese mixture over
prepared dough and roll up beginning at the 16 inch side. Fold ends under
and place on greased cookie sheet with seam side down. With a sharp knife,
cut about 3-4 1 inch slants across the top. Place in warm oven and let rise
until double again. Heat oven to 375 and bake for 20-25 minutes or until
golden brown and loaf sounds hollow when tapped.
*I have never let the dough double, and it works just as good...Its up to
you! Also, you can add black pepper (2tsp) to the cheese mixture if you
like pepper flavor*
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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